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“Tastes like lemon meringue pie, but is made with a cake mix.”

Ingredients Nutrition

  • 1 (18 ounce) package lemon cake mix
  • 14 cup margarine, softened
  • 3 eggs, separated, reserving whites for meringue
  • 1 cup coconut
  • Meringue and Filling
  • 3 reserved egg whites
  • 12 cup sugar
  • 1 (22 ounce) can lemon pie filling


  1. Heat oven to 350. In large bowl, combine all base ingredients. Mix at low speed until crumbly.
  2. Press in ungreased 13X9 inch pan. Bake at 350 for 10 minutes.
  3. Meanwhile, to make meringue, beat egg whites in small bowl on medium speed until soft peaks form. Gradually add sugar 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved.
  4. Remove base from oven and spread evenly with lemon pie filling; spread meringue over pie filling.
  5. Return to oven and bake an additional 15 to 25 minutes until meringue is light golden brown.
  6. Cool completely; cut into squares. Garnish as desired.

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